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Here are the ingridients that are required to produce a delicious Sun-dried tomato, scamorza and aubergine pie:
- You need of Roll of round puff pastry.
- Take 1 of aubergine.
- Provide 150 g of chopped scamorza.
- Use 4-5 of chopped sun-dried tomatoes.
- Use of Parmesan cheese.
- Take of Olive oil.
- Use of Egg to glaze.
Done with the ingridients? Here are the sequences on cooking Sun-dried tomato, scamorza and aubergine pie:
- Wash, slice and dry aubergine well using kitchen paper. Fry in a little oil until browned. Set a side to cool..
- Preheat oven to 180. Roll out pastry into a small baking tray, prick with a fork. Add a layer of aubergine, scamorza, sun-dried tomatoes and Parmesan. Create another layer of all the above ingredients.
- Fold the edges over to create a border. Glaze with an egg and bake for about 25-30 minutes. Leave to rest on a wire rack for 10 minutes before serving 😊.
Place the aubergine, onion and red pepper on a roasting tray. After our San Marzano tomatoes started reddening its oblong masses, we decided to go super old school and slowly drying In the upcoming days I'll have Ina Garten's Scalloped Tomatoes, Paula Deen's Tomato Pie and my own take on Caprese Salad. And, so love those sundried tomatoes in there! I'm Camila and I love making fabulous desserts. My goal is to teach you how to make delicious desserts from scratch to impress your guests, friends, and family!
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